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🍽️ Creamy Pumpkin Soup with Crispy Croutons

380 kcal · 30 min · 4 servings

Ingredients

• 500 g peeled pumpkin flesh
• 1 stalk celery
• 1 stalk leek
• 1 onion
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp tomato paste
• 0.5 tsp curry powder
• 500 ml chicken broth (from a jar)
• 4 slices white bread (toast bread is best)
• 2 tsp butter
• 50 ml whipped cream

Instructions

1. 1. Cut the pumpkin flesh into coarse cubes.
2. 2. Wash the celery thoroughly.
3. 3. Remove the stringy fibers from the celery.
4. 4. Slice the celery into thin slices.
5. 5. Peel the leek.
6. 6. Wash the leek.
7. 7. Cut the leek into thin rings.
8. 8. Peel the onion.
9. 9. Dice the onion finely.
10. 10. Heat butter and olive oil in a large pot.
11. 11. Sauté the leek, celery, and onion until translucent.
12. 12. Add the curry and tomato paste to the pot.
13. 13. Fry the curry and tomato paste briefly.
14. 14. Add the pumpkin cubes to the pot.
15. 15. Mix all ingredients well.
16. 16. Deglaze the mixture with chicken broth.
17. 17. Simmer the soup covered over medium heat for 20 minutes.
18. 18. Check if the pumpkin is soft.
19. 19. Remove the crust from the white bread.
20. 20. Cut the white bread into small cubes.
21. 21. Heat 2 teaspoons of butter in a pan.
22. 22. Fry the bread cubes in the butter.
23. 23. Fry the bread cubes until light brown and crispy.
24. 24. Puree the soup finely using a hand blender.
25. 25. Season the soup with salt and pepper.
26. 26. Ladle the soup onto pre-warmed plates.
27. 27. Add 1 tablespoon of whipped cream to each plate.
28. 28. Swirl the cream into the soup.
29. 29. Sprinkle the crispy croutons over the soup.

Nutrition per serving

• kcal: 380
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 34 g